Beef in Pita Bread with Yogurt
Combine and mix the wine, oil, garlic, oregano, salt, and pepper, and cut steak into strips, 2-inches by 1/4-inch wide, or the thinner the better.
Pour wine and marinade over beef strips, and let stand for 1 hour at room temperature.
Drain meat strips and cook in two batches, in hot butter, stirring, for 3 minutes or until brown on all sides.
Serve meat in a hot tray to keep warm and open one end of pita to make a pocket.
Set out dishes of lettuce, tomato, cucumber, and yogurt.
Allow each individual to fill their own pita
Serve 6 people.
Send mail to firstname.lastname@example.org with
questions or comments about this web site.